Recipe- Punjabi Style Tangdi Kabab

Kabab or Kebab is a meat dish that is believed to have originated in the Middle East as meat cooked over an open fire. But it is this cooking style which when combined with the Indian spices gave birth to the modern-day kababs that we love. Tangdi Kabab is one such kabab that is made using chicken drumsticks which is also known as Tangdi.

Traditionally tangdi kabab is cooked using a tandoor. However, with the right cooking technique, you can recreate this delicacy in your home oven.

Ingredients

8 pieces chicken drumsticks (tangdi)
¾ cup yogurt
2 tablespoon besan (gram flour)
1 tablespoon garam masala
2 teaspoon turmeric powder
1 teaspoon chilli powder
2 teaspoon amchur
1 teaspoon ginger powder
1 teaspoon garlic powder
1 tablespoon olive oil
Salt to taste
1 lemon

Method

- Remove skin from chicken drumsticks and make deep incisions using a sharp knife

- Rub the drumsticks with juice of half a lemon and set aside for 30 minutes

- Dry roast besan until the raw smell goes. Let it cool completely

- In a large bowl, combine together yogurt, roasted besan, ginger powder, garlic powder, garam masala, amchur, turmeric powder, chilli powder, olive oil and salt. Mix it well making sure there are no lumps

- Drain the lemon juice from the chicken and add the chicken to the spice mix. Mix well to make sure all the chicken pieces are coated completely

- Cover and let it marinate for at least 8 hours or overnight

- Once the chicken is marinated, preheat the oven at 180 C (360 F)

- Insert skewers into the chicken drumsticks and place the skewers on a baking tray making sure the chicken pieces do not touch the bottom of the tray

- Bake in the preheated oven for 25 minutes, turning the drumsticks midway

- Change the oven setting to grill mode and grill for a further 5 minutes

- Serve with mint chutney, sliced onions and lemon wedges.